Scientific Programme Organisers: 

The Institute of Food Science and Technology's (IFST) Food Science and Nutrition SIG

The bioavailability of a nutrient is the rate and extent to which an ingested nutrient is absorbed and becomes available to the site of beneficial action. There are many factors that influence bioavailability including diet, health, and life-stage, as well as food structure and processing. The latter may include purposeful removal of certain components (e.g. the germ of wheat), fortification (e.g. vitamins and minerals in cereals), unavoidable chemical changes (e.g. Maillard reaction) and changes to the food matrix (e.g. milling, fermentation), all of which can affect the nutrient content and bioavailability of nutrients.

In this webinar will find out more about recent research on the effects of processing on nutrient bioavailability.


What participants will learn about:

•    General overview of food structure and nutrient bioavailability and what product developers should be aware of

•    Bioavailability of minerals from fortified and micro-milled grains

•    Dairy matrix effects on fat uptake and metabolism


Target audience:

Members and non-members, academics, food scientists, nutritionists, students.



Kate Halliwell, Chief Scientific Officer, Food and Drink Federation

Kate Halliwell is the Food and Drink Federation’s Chief Scientific Officer, and is accountable for the food safety, food regulation and diet and health policy briefs.


Mike Adams, Head of Product Innovation, Campden BRI Group


Paul Sharp, Professor of Nutritional Sciences and Head of Department of Nutrition & Dietetics, King’s College London


IFST member - Free
Non-IFST member - £25.00